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Endive Recipe & Nutrition‘s Encyclopedia of Food

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Endive cheese is a French cheese made from endive, a type of chicory. It is a semi-hard cheese made from cow’s milk. There are approximately sixteen different varieties of endive cheese made from different endives, including endive Romaine, endive Sencha, endive Savoy, endive Rouge, endive Crisp, endive Bosc, endive Vendéen, endive Blanche, endive Rouge, endive Framboise, endive Salsa, endive Romaine, endive Violette, endive Rouge, endive Rouge de Savoie, endive Rouge du Valais, endive Rouge du Jura, endive Tilleul, endive aux rais

Endive has been referred to as a “vegetable of the month” for over 100 years. It’s considered a “secondary veggie” according to the botanical definition. This means that it doesn’t grow from the earth like a potato does, but rather it is a leafy plant that grows in the ground. It looks like a small head of lettuce. Also known as chicory root, endive contains vitamins, minerals and fiber that can help you lose weight. There is some evidence that eating endive can help prevent heart disease.

A Quick Look

Belgian endives and curly endives (also known as frisée) are two different types of endives. Belgian endives are sprouting chicory root tips that produce pale heads with densely packed rectangular leaves. Curly endives have green heads with wiry leaves that are ruffled. Both kinds have a subtle bitterness and a little sweetness to them. Endives are low in calories and abundant in nutrients, especially vitamin K, vitamin A, folate, and vitamin C, as are many other water-rich vegetables. Belgian endives are excellent sautéed, braised, or even grilled, but they’re much better raw, when their strong, boat-shaped leaves double as edible utensils, transporting a variety of toppings and dips into your mouth. Curly endives are appealing because of their appearance, which resembles an unruly plant afro.


Endives are a kind of chicory that comes in two varieties: Belgian endives and curly endives (often referred to as frisée). Escarole and radicchio are closely related and both belong to the chicory family.

While the flavors of Belgian and curly endives are similar, their appearances are very different. This is mainly related to the manner in which they are produced.

Like many pale-colored vegetables, Belgian endives owe their blanched appearance to a lack of sunlight. The growing process of Belgian endives has two parts: First, the plant is grown outdoors, and upon maturity, the roots are harvested, and then packed tightly in trays which are then stored in temperature- and humidity-controlled rooms, where they are left to sprout in complete darkness. The sprout tops, which grow over a period of about a month, form the pale, crunchy heads known as Belgian endives.

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Curly endive’s growth procedure is more similar to that of normal lettuces: seeds are placed in the soil, where they germinate, then sprout and develop, greenly, in full light.


Belgian endives grow in rectangular, densely packed heads with light yellow or purple ends on almost white leaves. (Red Belgian endives are the purple-tipped type.) Their leaves are robust, smooth, and boat-shaped, making them ideal filler or dip vehicles.

Curly endives feature a tangle of curly, thin, mid-green leaves that form a head. The pale, occasionally thorny stems of these leaves spread into erratically-shaped leafy projections.

Both kinds of endive have a pleasant watery crunch and are gently bitter and somewhat sweet.

Nutritional Information

8 calories, 0.6 grams of protein, 0.1 grams of fat, 1.7 grams of carbs, 1.6 grams of fiber, and 1.1 grams of sugar are found in one cup of chopped, raw endive (approximately 50 grams). Endives are high in vitamin K and a rich source of vitamin A, folate, and vitamin C in their raw form.


Endives may be found at most decent supermarkets and fresh vegetable markets. Due to their artificial growing conditions, Belgian endives are more likely to be accessible all year.

When choosing Belgian endives, look for solid heads with pale, tightly packed leaves. Bitter leaves are darker, whereas sweeter ones are lighter. Specimens with wilting, discolouration, or holes from nibbling insects should be avoided.

Choose curly endives with lively, brilliant green leaves that are devoid of wilting or fading.


Wrapped in plastic and kept in the fridge, endives are best preserved. They may last up to a week in the refrigerator.

Belgian endives may be revived if they get wilted by cutting them up and soaking them in a basin of cold water for approximately half an hour.

Curly endives may be rejuvenated by submerging them in a small bowl of water for a few hours. Turgidity will be reestablished when the leaves “drink” the water.


Belgian endives are excellent sautéed, braised, or even grilled, but eating them raw is the easiest way to prepare them. They’re also great for dips and fillings because of their strong boat-shaped construction.

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Chopping off the tip of the coarse butt is the best way to eat Belgian endives. Some people may cut the endive in half lengthwise and cut a wedge off of the bottom, where the leaves have fused together, at this stage. This portion is very bitter, but it is fully edible, so you can choose whether or not to remove it. The endive may then be cut into tiny rounds or removed from the head in entire leaves. Place the endives in a colander and rinse them under cold running water. They’re now ready to be topped with dressing, fillings, or enjoyed on their own.

Curly endives are best used in salads because of their irregular, wiry leaves.

Cut off the core at the base of the head before separating the tangle of leaves to consume curly endives. Place the leaves in a colander and rinse them under cold water, tousling them to remove any grit. Allow the leaves to drain dry or spin dry in a salad spinner. They’re now ready to eat.

Salad with Grilled Pear and Endive and Warm Shallot Vinaigrette


When you mix pears drizzled with butter and maple syrup soaked in a warm shallot vinaigrette, you’ll forget about the bitterness of endive!


Curly endive salad 1 radicchio bunch 2 goat cheese 1 head Bartlett pears 2 tbps bacon, uncooked 2 butter strips 2 tablespoons maple syrup 1 teaspoon vinaigrette de vinaigrette de vinaigr a quarter cup of extra virgin olive oil a third cup of maple syrup 2 tsp chopped shallot 1 teaspoon sea salt, to taste


Time to Prepare: 10 minutes Time to prepare: 20 minutes There are 4 servings in this recipe.

Heat a medium skillet over medium-low heat and bring a small saucepan to a boil.

Prep the vegetables while you wait for the water to boil and the skillet to heat up: Remove the bottom white portion of the curly endive stem and chop the shallot into tiny pieces; peel the pears, slice them in half lengthwise, remove the seeds, and put aside; wash the pears, slice them in half lengthwise, remove the seeds, and set aside; Add endive and radicchio to a big bowl or four separate bowls; slice radicchio in half and then into smaller pieces.

The water should be boiling at this point. Place the sliced pears in a pot of boiling water for 4 minutes, or until they are somewhat tender.

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While you’re waiting for the pears to boil, fry the bacon in a hot pan until it’s extremely crispy – about 6 minutes each side. Place on a paper towel to absorb oil once finished. Keep the skillet on the stovetop and add the chopped shallot – you may use the bacon drippings or wipe it clean and add 1 tablespoon butter. Shallots should be cooked and stirred until transparent.

On medium heat, heat a grill plate (or a normal pan). Boil the pears and cut them into thin pieces. 2 tablespoons butter, 1 tablespoon maple syrup Brush both sides of the pears with oil and put on a preheated grill pan. Grill for 2 minutes on each side, or until grill marks appear.

Toss the dressing components with the shallot in a food processor or blender to incorporate all of the elements. Even if it’s still lumpy, mix as best you can. The dressing may be served warm or cold, although it will be warm if served right away.

Toss the salad mixture with the dressing. Crumbled bacon, goat cheese, and roasted pear put on top.


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Foods That Are Related

Endives are widely grown in many parts of the world, often in the spring, but also in the summer. These plants are members of the same family as chicories, which includes radicchio, frisée, and escarole. They are also grown in Asia, Europe, and North and South America.. Read more about healthy endive recipes and let us know what you think.

Frequently Asked Questions

What do you do with endive?

Endive is a type of lettuce that is used in salads.

What does endive taste like?

Endive is a type of lettuce with a bitter taste.

How do you get the bitterness out of endives?

I am not sure what an endive is, but if it is a type of lettuce then you can cut off the bottom and put it in a bowl of cold water.

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Written by Vaibhav Sharda